Papad Kaju Chura Recipe

How to Make Spicy Papad Cashew nuts Chura| Masala Papad Kaju Churi Recipe with Step-by-Step Photos | Sindhi Recipe - Papad Jo Bhorat.

Hi friends,

I'm back with another very interesting and super fast recipe for you. This preparation is mainly made on those days when any member in the family is reluctant to eat regular healthy Ghar ka Khana. This recipe brings excitement to our traditional home cooking. So, are you ready, to learn this instant accompaniment. Trust me, this is going to be blockbuster hit In your house as well ..

This recipe is my creativity, taking into account daddy's eating habits. The addition of cashew nuts and ghee is purely optional as it can be made with regular cooking oil and minimum available ingredients. Yes, but a good quality papad is an essential ingredient for this recipe. 

During the lockdown period, the food that was missed very badly in our house was Papad.. Being Sindhi, Papad is must with every meal and you can figure out how impossible it would be for us to enjoy the food without papad. Luckily a few days ago I stumbled upon a Papad brand that tasted close to our favorite Papad. This recipe is instant as can be prepared in no time and very delicious as well.

Q's answered for this recipe...

Share more about this recipe. 

Papad Kaju Chura is a super quick Sindhi recipe and primarily served as a side dish. It is addictive by nature and very delicious. 

Any particular suggestion or instruction.

Please take care whilst making this recipe. Always stir fry on low heat, as it burns easily.

Add salt with extreme caution. The amount of salt depends mainly on the type of papads you use in this recipe. If it's already salty, skip it or add just a bit or as needed. 

Cashew nuts and ghee is my creativity, you can skip that if not available and make it with regular cooking oil as well.

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Let's get started...

Recipe details 

• Prep time 2-3 minutes 
• Cook time 3-4 minutes 
• Cuisine Indian 
• Type Accompaniment 
• Servings 2-3

Ingredients needed 

• 4-5 Punjabi urad dal masala papads or whatever available to you 
• 12-15 cashews
• 1 tsp red chilli powder.
• 1tsp Kashmiri red chilli powder
• 1tsp dry mango powder - amchur
• 1 pinch of garam masala powder (optional)
• Salt to taste
• 3-4 tsp ghee

Method 

STEP 1 - Mise en place

Papads - roast it - roasting can be done - directly on the flame. Crush the roasted papad into small pieces in a mortar pestle or with your fingers, whichever option is most convenient to you. I prefer mortar & pestle that does it evenly and does not spread everywhere. Make sure these are even pieces instead of powder. 

Cashews - roast in the ghee over a low heat until golden brown. Pound them gently or crush them in small pieces. 

Cooking time 

Use the same ghee used in cashews. Reheat the ghee to medium flame. When it gets hot. Turn off the gas stove. 

Now add all the ingredients i.e. crushed papad pieces, broken cashew nuts, red chili powder, Kashmiri red chilli powder, dried mango powder, a pinch of garam masala powder and salt. Mix the ingredients thoroughly.

Now again turn on the gas stove on slow flame and saute all the ingredients for a few seconds. Pay attention at this point to avoid burning..Transfer to a serving dish, sprinkle the coriander leaves, serve immediately.. 

Serving suggestions 

The dried mango powder can be replaced with lemon juice. But that need to added lastly plus finished quickly before it gets soggy..

Addition of finely chopped onions, tomatoes, cucumber and nylon sev will make this papad Bhel.. But again, you have to be quick with food or it will turn soggy.


You can also prepare paratha with this recipe..

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